This recipe is adapted from Nigella Lawsons Chocolate and Peanut Granola. I have given it a healthy spin whilst still keeping the rich tastes by omitting the bucket loads of sugar, upping the cacao and using extra virgin olive oil. This cacao & almond granola recipe also obviously uses almonds instead of peanuts, which could be swapped with any nut or seed of choice to suit what you have in your pantry.

cacao & almond granola recipe

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serves

25-30 serves

preparation time

5 minutes

cooking time

40-50 minutes

ingredients

• 1/4 cup cacao powder
• 4 1/2 cups rolled oats (or quinoa flakes for gluten free option)
• 1 cup sunflower seeds
• 3/4 cup sesame seeds
• 2 teaspoons cinnamon
• 3/4 cup 100% apple puree (or stewed apples)
• 1/3 cup pure maple syrup
• 2 cups chopped almonds
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil

method

Preheat your oven to 175c fan forced. In a large bowl combine all ingredients with a wooden spoon or with your hands until everything is nicely mixed together.

Once combined, spread mixture into a large baking tray and bake for 40-50 minutes. Turn mixture frequently through baking to prevent burning.

Allow the granola to cool, then store in an airtight jar in the fridge till ready to use. To serve, place in a bowl and top with milk of choice and/or yoghurt and seasonal fruit.

nutritional information for cacao & almond granola

• This is a granola that can be made nut free by omitting the almonds and using pumpkin seeds.
• Make a gluten free version of granola by using quinoa flakes.
• Try serving the granola with vanilla bean yoghurt or a dollop of coconut yoghurt. Delicious!